How to make Chicken Cutlet -

These mouth-watering cutlets are a perfect snack to be served with a cup of hot tea! or had as an awesome starter!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken keema , Garlic (लहसुन)

Cuisine : Indian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Vegetable Wontons Atta Biscuits Palak Boondi Barley Idli

Chicken Cutlet

Chicken Cutlet Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Cutlet Recipe

  • Chicken keema 400 grams

  • Garlic chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2-3

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves chopped 1 tablespoon

  • Crushed black peppercorns to taste

  • Kasundi sauce 1 tablespoon

  • Salt to taste

  • Meat masala 1 1/2 teaspoons

  • Bread crumbs for coating

  • Eggs 2

  • OIl for shallow frying

  • Green chutney to serve

  • Tomato ketchup to serve

  • Salad to serve

Method

Step 1

Take chicken mince in a large bowl, add garlic, ginger, green chillies, coriander leaves, mint leaves, crushed black peppercorns, kasundi sauce, salt and Tata Sampann Meat Masala and mix well.

Step 2

Divide the mixture into equal portions.

Step 3

Spread bread crumbs on a plate and break in the eggs in a shallow bowl and whisk well with a fork.

Step 4

Grease the palm of the hands with oil, shape the chicken portions into balls and dip in the eggs and roll on breadcrumbs and place on a worktop. Flatten the ball and shape into a triangle.

Step 5

Heat oil in a non-stick tawa, place the prepared triangles and shallow fry till golden brown and crisp. Drain on absorbent paper.

Step 6

Serve hot with green chutney, tomato ketchup and salad.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.